Kimchi jeon
Kimchi jeon, from above
Non vegKorea

Kimchi jeon

Sour kimchi, crispy edges, ten minutes. The best thing that happens to old kimchi.

25 minTime
7 gProtein each
mediumSpice
Old kimchi, new life2 chapters · 1 min read

Make it your way

Grandma's waySour kimchi pancake with crisp edges.
The original
358kcalsame
7 gproteinsame
4 gfibresame
25minutessame

Kimchi jeon.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Napa cabbage kimchi1½ cups sour kimchi, chopped
Water¼ cup kimchi juice and water
Maida (all-purpose flour, plain flour)⅔ cup
Rice flour2 tbsp
Onion½, sliced
Gochugaru1 tsp
Sugar½ tsp
Cooking oil (vegetable oil)2 tbsp

Method

4 steps
  1. 1Mix kimchi, juice, water, flours, onion, gochugaru and sugar into a thick batter.
  2. 2Heat half the oil in a pan and spread the batter thin.
  3. 3Cook on medium high until the bottom is golden and crisp, then flip and add more oil at the edges.
  4. 4Cut into wedges and serve hot.
Serve it like this

Cut into wedges on a wooden board and serve hot with a soy and vinegar dip.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Kimchi jeon: a bread or rice, a side, something to drink and something sweet.

With a main Doenjang jjigae30 min
On the side Dongchimi40 min
On the side Danmuji20 min
A little snack Pajeon25 min
To drink Sujeonggwa60 min
To drink Ttalgi uyu10 min
Something sweet Injeolmi bingsu20 min
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